How to Make Indomie Mi Goreng Pedas (Traditional & Healthy Version)
Indomie Mi Goreng Pedas is a beloved instant noodle dish that has become a fixture in Singapore’s vibrant kopitiam and hawker centre scene. While Indomie originated as an instant noodle, the Singaporean take is unique—elevated with fresh vegetables, spicy sambal, and a medley of local garnishes. Mi Goreng Pedas, meaning 'spicy fried noodles', is known for its robust, fiery flavor profile, satisfying the city’s love for bold tastes. This healthy vegetarian version of Indomie Mi Goreng Pedas keeps the essence of the dish while making it suitable for calorie and nutrition-conscious eaters. By swapping out deep-fried toppings for steamed or sautéed vegetables, and using less oil, you get all the signature flavors with fewer calories. The dish is a staple for lunch among students, office workers, and anyone seeking comfort food with a Singaporean twist. It's easy to prepare at home, and with a few fresh ingredients, you can recreate a hawker favourite in your own kitchen.
Ingredients
- 2 packets Indomie Mi Goreng Pedas noodles (discard half the seasoning for reduced sodium)
- 1/2 cup Carrot (julienned)
- 1 cup Cabbage (shredded)
- 1/2 cup Bean sprouts (taugeh)
- 100g Firm tofu (cubed, pan-seared)
- 1 Egg (soft-boiled (omit for vegan))
- 2 stalks Spring onion (chopped)
- 1 tbsp Sambal chilli (homemade or store-bought)
- 1 tsp Light soy sauce (low-sodium)
- 1 tsp Cooking oil (canola or sunflower)
- 2 Lime wedge (for garnish)
Step-by-step instructions
Step 1 · Prepare all vegetables: julienne carrot
Prepare all vegetables: julienne carrot, shred cabbage, rinse bean sprouts, and chop spring onion. Cube tofu and set aside.
Step 2 · Bring a pot of water to boil
Bring a pot of water to boil. Blanch the carrot, cabbage, and bean sprouts for 1 minute. Drain and set aside.
Step 3 · In a non-stick pan
In a non-stick pan, heat 1 tsp of oil. Pan-sear the tofu cubes until golden brown on all sides. Remove and set aside.
Step 4 · Boil Indomie noodles (without seasoning) for 2 minutes until just c...
Boil Indomie noodles (without seasoning) for 2 minutes until just cooked. Drain, reserving 2 tbsp of cooking water.
Step 5 · In the same pan
In the same pan, add cooked noodles, blanched vegetables, tofu, and half the Indomie seasoning (from both packets), sambal, and soy sauce. Stir-fry on medium heat, adding reserved water to coat noodles evenly.
Step 6 · Transfer to serving bowls
Transfer to serving bowls. Top with soft-boiled egg (if using), chopped spring onion, and a lime wedge. Serve immediately.
Why this recipe is healthy
By incorporating fresh vegetables, lean protein, and reducing sodium, this version of Indomie Mi Goreng Pedas is significantly healthier than typical instant noodle meals. It delivers essential nutrients while being lower in calories and fat, making it perfect for health-conscious Singaporeans. The addition of tofu and optional egg boosts protein content, supporting muscle repair and satiety, while keeping the dish vegetarian-friendly.
A note on tradition
Indomie Mi Goreng Pedas is a staple across Singapore’s kopitiams and hawker centres, often enjoyed as a quick lunch or after-school snack. Its popularity is fueled by Singapore’s multicultural influences, where instant noodles are given new life with fresh, local ingredients and fusion toppings. The dish reflects Singaporeans’ love for customisation and bold flavors, making it a crowd favorite from city centre food courts to heartland eateries.